Goat cheese in salad.
Goat cheese on crackers.
Goat cheese on pizza.
Goat cheese with red pepper jelly.
Goat cheese with anything is delicious!
I decided to get my hands into cheese making because it was an adventure and a lot cheaper than buying it at the store. Best of all is that is was SUPER EASY! So get yourself some rennet and goats milk and get cheese making!
2 liters whole goats milk
1/4 rennet tablet (I used Junket brand from FreshCo)
1 tsp non-iodized salt
In a small bowl, crush up the rennet and dissolve in 1/4 cup of warm water.
In a large pot, warm milk to 70f/22C. Add rennet mixture to the milk and stir. Let this mixture sit for 6-12hrs at room temperature (70f).
When there is a thin layer of watery whey over the surface and the milk is the consistency of yogurt when you run a knife through, it is ready to be drained.
Line a large colander with a butter muslin (I used a thin, clean tea towel) and place over a large, deep bowl**. Pour the milk mixture into the colander and allow to drain at room temperature (70f) for 12 hours.
After the draining time is up, transfer your goat cheese into a bowl and thoroughly mix in the salt. Immediately put into the fridge (or just eat it all) in an airtight container.
Store up to 7 days. Great additions are fresh or dried herbs, black pepper, dried fruit, or leave it plain and top with red pepper jelly, honey and nuts, or fruit compote.
** Unfortunately I made the mistake of using a bowl that was not deep enough and the whey collected up the the cheese then couldn't finish draining.